Blueberry Crumble Cheesecake
A delightful cheesecake with a creamy filling, fresh blueberries, and a crunchy crumble topping, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 260 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups blueberries
- 1 cup cream cheese
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup graham cracker crumbs
- 1/4 cup butter (melted)
- 1 cup oats
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the melted butter with the graham cracker crumbs and press into a greased springform pan.
- Beat the cream cheese with the sugar and vanilla until smooth, then gradually add the sour cream.
- Fold the blueberries into the cream cheese mixture and pour over the crust.
- Mix the oats, brown sugar, and cinnamon, then sprinkle over the cheesecake.
- Bake for about 45 minutes, until edges are set but the center jiggles slightly.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours.
Notes
Serve chilled, garnished with powdered sugar or whipped cream. Can be stored in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/blueberry-crumble-cheesecake/